ultimate chocolate cake CL april 97

[karole]

I never see anyone talking about this cake--to me it is the ULTIMATE--maybe a little more trouble with ingredients--but well worth it. i feel it is one recipe you can't tamper with. all my fat lovin friends can't stop talking about it--& telling their friends== it is the 10th anniversary issue with the pink candles on the cover.

[Chels]

That is before I got into cooking. I would love the recipe if you have it.

[Shirley Panek]

Chels -

Here it is. It's also on the recipe finder.

Enjoy!

Shirley

* Exported from MasterCook *

Cooking Light's Ultimate Chocolate Layer Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : April '97 Cakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
2 cups sugar
10 tablespoons light butter -- softened
3/4 cup egg substitute
2 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat sour cream
3/4 cup boiling water
1 teaspoon vanilla extract
Chocolate Frosting

CHOCOLATE FROSTING
1 (4-ounce) tub light cream cheese -- softened
3 tablespoons skim milk
3 (1-ounce) squares semisweet chocolate -- melted
3 cups sifted powdered sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract

Preheat oven to 350º.

Coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.

Beat sugar and butter at medium speed of a mixer until well-blended. Gradually add egg substitute; beat well. Combine flour, cocoa, baking soda, and salt in a bowl. With mixer running at low speed, add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Gently stir in boiling water and vanilla.

Pour batter into prepared pans. Bake at 350º for 35 minutes or until cake springs back when touched in center. Loosen layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool.

Place 1 cake layer on a plate; spread with 1/2 cup Chocolate Frosting. Top with other cake layer; spread remaining frosting over cake.

____________________

To Make Chocolate Frosting

Beat cheese and milk at high speed of a mixer until creamy. Add melted chocolate, and beat until well-blended.

Combine sugar and cocoa; gradually add sugar mixture to cheese mixture, beating at low speed until well-blended. Add vanilla; beat well for 1 minute until very creamy

Yield: 1 3/4 cups

Source:
"Cooking Light, April 1997, p.208"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:35"

- - - - - - - - - - - - - - - - - - -

Per serving: 310 Calories (kcal); 8g Total Fat; (22% calories from fat); 5g Protein; 56g Carbohydrate; 17mg Cholesterol; 192mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 Other Carbohydrates

NOTES : You don't want to make this frosting ahead of time because it will dry out.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0

[chefandi]

could I substitute a combo of eggs and egg whites for the egg sub.? I have an abudance of eggs and would like to get rid of them.

[karole]

well--i've never substituted in this cake--& it's always turned out perfectly & always the same. ==but==i have a couple reckless daughters who did & it was a flop

[sneezles]

Shirley
I noticed the exchanges listed as well as the typical nutritional analysis. My question is (and not to spark any heavy discussion on carbs, thank you very much)
why it list it as 1/2 grain and then 3 other carbs?